Pork Dim Sum

Submitted by ddav0962

"This recipe is from 1000 Classic Recipes for Every Cook. I found this in my search for ZWT recipes."

 

• Ready In: 15mins
• Ingredients: 10
• Yields: 12 wontons
• Serves: 4-6

ingredients

• 14 ounces ground pork
• 2 scallions, chopped
• 1 3⁄4 ounces canned bamboo shoots, drained rinsed and chopped
• 1 tablespoon soy sauce
• 1 tablespoon dry sherry
• 2 teaspoons sesame oil
• 2 teaspoons superfine sugar
• 1 egg white, lightly beaten
• 4 1⁄2 teaspoons cornstarch
• 24 wonton skins

directions

1. Place the ground pork, scallions, bamboo shoots, soy sauce, sherry, sesame oil, sugar and beaten egg white in a large mixing bowl and mix until all ingredients are thoroughly combined.
2. Stir in the cornstarch, mixing until thoroughly incorporated with the other ingredients.
3. Spreat out the wonton skins on work counter. Place a spoonful of pork mixture in center of each wonton skin and lightly brush edges with water.
4. Bring sides of skins together in the center of the filling, pinching firmly together (it'll look like a little purse).
5. Line a steamer with a clean, DAMP tea towel and arrange wontons inside.
6. Cover and steam for 5-7 minutes, until dim sum are cooked through.
7. Serve immediately.

Reviews

[dave.cosmo]

Wonton wrappers! If you like a challenge and would like a lighter wrapper, check out Har Gow. Find wonton a bit chewy. Just letting you know there is a alternative. Next time I make them, will post

 

[Rebecca.panshin]

Just made this recipe.. And it was A-mazing!! I ended up with 26 n my husband n son were hovering eating them as i pulled them off the heat. They both say the burnt tongues are worth it lol. I worked in a Chinese restaurant for a year n could never get the chef to share his recipe with me but these are sooooo much better than his. I also made my own steamer with a saucepan, plate n some balls of tin foil.

 

[KingstonNormans]

We made this for dinner as part of the Pick-a-Chef 2011. Very nice flavours, although we missed the part of the method that said to use a DAMP tea towel. We used a dry one, which we think may have caused the wonton wrappers to end up being a bit dry around the edges. We used Chiangs Ponzu Sauce as a dipping sauce which went with it very well.

 

[Lavender Lynn]

Wonderful appetizers for our Asian fest last night. Easy to make and delicious. I would definitely make these again. Made for ZWT6 for the Voracious Vagabonds.

 

[MomLuvs6]

Made this for dinner tonight. Everyone enjoyed them. Followed recipe exactly. Will make again. Served with Recipe #379761 #379761 by Galley Wench. Made for ZWT6-the No-Nonsense Nibblers.